Plantation Stuffed Peppers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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We always have a lot of extra peppers in the garden. So I prepare a bunch of these stuffed peppers, then freeze them for baking later. That way, we can enjoy them year-round. They're always a treat, no matter how often I serve them! Ingredients:
8 medium green peppers, tops and seeds removed |
1 pound ground beef |
1 cup chopped onion |
1 garlic clove, minced |
2 teaspoons chili powder |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cans (10-3/4 ounces each) tomato soup, undiluted |
2 cups (8 ounces) shredded cheddar cheese |
1-1/2 cups cooked rice |
Directions:
1. In boiling salted water, cook peppers for 3-5 minutes. Remove and set aside. In a skillet, cook beef, onion and is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes. Yield: 8 servings.
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